Tomatoes Stuffed with Rice


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This recipe is a delicious appetizer! It’s perfect to serve with a salad or broiled meat.

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Time needed

90 min cooking

Serving Size / Yield

6 servings


  • 12 lg. firm tomatoes
  • 2 tsp. sugar
  • salt
  • pepper
  • 1/2 C. oil
  • 2 onions, chopped
  • 1 bunch parsley, chopped
  • 1 1/3 C. long grain rice
  • 2 Tbs. currants
  • 2 Tbs. pine nuts
  • 2 Tbs. dried breadcrumbs

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Preheat the oven to 400 degrees. Cut a lid from the stalk end of each tomato and scoop out the centers of the tomatoes. Discard the seeds and dice the pulp. Sprinkle the insides of the tomatoes with sugar, salt and pepper. Heat 4 Tbs. of the oil in a pan and cook the onion until softened. Add the parlsey and tomato pulp and cook over low heat until most of the moisture has evaporated. Meanwhile, cook the rice in boiling salted water. Add the currants and pine nuts to the rice. Add the onion and tomato mixture. Fill the tomatoes with the rice mixture. Place them in an ovenproof dish and sprinkle with the breadcrumbs and the rest of the oil. Bake in the oven for 15 minutes. Serve very hot.

Serve with: Broiled Pork Chops and Onions

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